Tuesday, December 28, 2010

Fluffy Frittata

So about this frittata thing. I can't say that I have always been a fan. They seemed flat, dry and to crunchy like on the bottom to enjoy. I didn't bother trying my own thinking frittatas must be this way.
And then my bestest friend Megs made me one. It was to die for. So the last couple of years I have been able to do my own and add my own touch. All while keeping the frittata from deflating and turning into a hockey puck.

I don't think you could really go wrong with the ingredients, since it's kind of like a pizza; every thing goes. Except for Anchovies; it shouldn't be a legal topping. Most of the time though I'm digging for salvageable ingredients and leftovers when I make one and it's always a hit. 

You really only need three ingredients to make a frittata(eggs, milk, cheese) but I jazz mine up and it makes this creamy, fluffy, cheesy goodness that even after three days, I'm still snacking on.

Fresh herb frittata

The added carrots were an idea I got from my close friend Amy making this stunning frittata  a little sweet; not to much. And with all the fresh herbs, it makes this beautiful to look at and has a very clean flavor.

The process

Saute veggies 

Until lightly golden

Prepare your cheese

Pour in egg mixture

Pop in oven to finish 

Frittata Ala Ang( because nobody should eat a hockey puck)


7 eggs
1/4 cup half-and-half
1 carrot, sliced very thin
1 potato, sliced very thin
1/4 onion, sliced very thin
hand full fresh flat leaf parsley, chopped
hand full fresh basil, chopped
1 Tb fresh thyme, chopped
1/2 cup quality shredded Parmesan
3/4 cup quality shredded cheddar
1 Tb butter
1 Tb canola oil
salt and pepper


Preheat oven to 350

Take sliced potatoes and carrots and rinse under cold water to clear away some of the starch. Add them along with the onion to a large nonstick skillet with the butter and oil; season with salt and pepper. Saute until lightly browned and tender. 

Meanwhile break up eggs in medium size bowl and add half-and-half, herbs, cheese and a little salt and pepper. Add the egg mixture over the top of the sauteed veggies and pop in the oven until set and lightly golden on top. Sprinkle with fresh parsley and serve with any kind of toast or a light salad. Serves 4 generously. 


  1. Oh Ang...Oh my goodness, that looks amazing! I got hungry just by looking at it! Wonderful!

  2. Ok I wrote that comment before at 9 in the morning, and went on the mission to make this. And...it came out perfect! I will post it later..(I did change just a bit-I did not have thyme..)but you will see it in a few hours! I am happy camper now!:)))

  3. This looks like a lovely breakfast! I happen to love frittats because they're tasty and people always are impressed, when little do they know how simple they are! I love your ingredients

  4. Awesome Sandra! I can't wait to see it. Thanks for letting me know!!!:):)

  5. This looks delicious! I love the simplicity of frittatas and your version sounds great.

    -Stephanie from www.52kitchenadventures.com

  6. This looks beautiful with all of the colors, and it sounds delicious too. Fresh herbs make anything so much better. Thanks for sharing your recipe...I'm totally going to add carrots next time too!